Best known for the quintessential flavour it provides to roast turkeys, sage need not be reserved for this use alone. It works well in dishes featuring pork, cheese, beans, and poultry and is a flavourful addition to herbed biscuits, lima beans, peas, courgettes, and cream soups. Chopped fresh, sage is mild enough to add to salads.

Sautéed fresh sage leaves provide an excellent crisp accent for baked squash and other winter vegetables.

Be sure to not overuse sage—just a touch enlivens a dish, whereas too much can give a bitter effect. Its bold flavour and scent become more powerful when dried.

Dried sage goes well with other assertive herbs, such as rosemary, thyme, and bay leaves.